Confit Garlic
[…] or guacamole, or stirred through some labeneh/ricotta/greek yoghurt as a perfect side topped with fresh herbs. Toss with roasted vegetables (I cannot stop making the roast cauliflower in the Gjelinacookbook […]
[…] or guacamole, or stirred through some labeneh/ricotta/greek yoghurt as a perfect side topped with fresh herbs. Toss with roasted vegetables (I cannot stop making the roast cauliflower in the Gjelinacookbook […]
[…] minutes. Add a good squeeze of lemon juice and sprinkle over the remaining fresh herbs. I serve this straight out of the pan with a good drizzle of […]
[…] the olive oil until it is fully incorporated and taste for seasoning. Add the herbs, mix, and when the salad is ready, spoon over just before taking it to […]
[…] Put 2 cloves of garlic (with skin on) in each cavity of the squash/pumpkin with herbs (if using) and carefully turn over onto the prepared baking sheet, ensuring the garlic […]
[…] as a platform for expression in both design and flavour. Feel free to add different herbs, chopped tomatoes, a drizzle of pomegranate molasses, some toasted seeds or grated hard boiled […]
[…] Nigellas Turkey (cooked upside down with timings as written in Feast. I stuff it with herbs, an orange and an onion) Nigella’s Allspice Gravy with these helpful tips from Bon […]
[…] I have ever made. It is endlessly flexible. Please feel free to tinker with the herbs or vegetables depending on your preference on any given day. I usually add spinach […]
[…] to make my own tea blend from the tea chest where I selected my own herbs and flowers (from their gardens) for an infusion. I am desperate to stay there […]
[…] flavour and add a few spices – ground cinnamon, fennel coriander and cumin seeds, fresh herbs and a little heat don’t go amiss. Latkes also provide the backbone for a […]
[…] Tel Aviv food market, with overflowing stalls of gloriously colourful fruit, vegetables, fresh and dried herbs, nuts, pastries and halva. Amongst other spices, I bought the best za’tar I have […]
[…] intensifies their flavour and gives them a wonderful caramelised crust. Accessorised with a few fresh herbs and a little crunch, roasted figs bridge the savoury and sweet to bring a […]
Ever find yourself suffering from midweek meal fatigue? After a long day, the prospect of making dinner can sometimes induce total meltdown, so today I thought I would share a little gem of inspiration.
Here’s a little January cheer for you in the form of a beautifully simple dish, packed with so much flavour it will leave a party in your mouth.
The contrast of the caramelised orange flesh of squash wedges and the bright green glossy leaves of the sprout tops are the perfect invitation to indulge in the flavours, colours and textures of this dish. …
I am lured by the sweet and sour flavour combinations and the visual orgy of multiple colourful dishes at traditional Persian feasts. But honestly, when it comes to recreating the dishes of my dreams in…
I have so much to say about my love of asparagus (and sourdough and butter), but on my 9000th attempt to write an intro to this recipe, I seem to be falling short in the…